Snack
Easy Korean Corn Dog with Bread
15 Min.Für 3Nutri-Score D€
D
15 Min.
15 Min.Easy Korean Corn Dog with Bread
was Sie brauchen
Zutaten
sandwich bread (crusts removed)Backwaren3 Stücke
frank-style sausageFleisch3 Stücke
mozzarella cheese (cut into sticks)Milchprodukte30 g- panko breadcrumbsVorräte240 ml
eggs (beaten)Milchprodukte2 Stücke- ketchupVorräte45 ml
sugarVorräte36 g
wooden skewersAndere3 Stücke- cooking oil (for frying)Vorräte500 ml
pro Portion
Nährwerte
443kcal
- Kohlenhydrate
- 43 g
- Eiweiß
- 15 g
- Fett
- 23 g
was Sie verwenden
Utensilien
Bratpfanne
Rührschüssel
Küchenzange
Schritt für Schritt
Zubereitung
- Schritt 1
Prepare the bread and filling
- Flatten the crustless sandwich bread slices with a rolling pin or your hands.
- Place a sausage on each slice and add the mozzarella sticks alongside it.
- Roll the bread tightly around the filling and press the seams closed.
- Schritt 2
Skewer and coat
- Thread each rolled corn dog onto a wooden skewer.
- Beat the eggs in a bowl and spread the panko on a plate.
- Roll each corn dog in the beaten egg, then coat generously with panko.
- Schritt 3
Fry the corn dogs
- Heat the oil in a pan to about 170 °C.
- Fry the corn dogs, turning occasionally, until golden and crispy.
- Drain on paper towels.
- Schritt 4
Make the sauce and serve
- Mix the ketchup with the sugar to make a sweet dipping sauce.
- Serve the corn dogs hot with the sauce.